Black Bean Chili With Corn

Low in saturated fat and in cholesterol and delicious served over brown rice.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  tablespoon extra virgin olive oil
• 1  onion, chopped
• 2  garlic cloves, minced
• 1⁄2 cup celery, chopped
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  pinch cayenne pepper
• 1  tablespoon tomato paste
• 1 (28 ounce) can diced tomatoes
• 1 (19 ounce) can black beans, drained and rinsed
• 1 1⁄2 cups corn kernels
• 2  tablespoons fresh coriander, minced

Directions

1. In a saucepan, heat the oil over medium heat; fry the onion, garlic, celery, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes.
2. Add the tomato paste; cook, stirring, for 1 minute.
3. Add the tomatoes and black beans; bring to a boil.
4. Reduce the heat and simmer, stirring often, until thick enough to mound on a spoon, about 30 minutes.
5. Stir in the corn; cook until heated through, about 4 minutes.
6. Stir in the coriander.